Luz's Authentic Colombian Empanadas

Have you had a chance to try the empanadas on the Hungry Hungry Husky food truck? If not, you are missing out on some of the most delicious and authentic food on campus.

Luz Marina works in the kitchen at International Village. Luz is from the town of Neiva Huila in Colombia and it was there that she learned how to make her famous empanadas from her mother and grandmother. Her recipe and techniques have been in her family for many generations.

There is a famous religious feast in the nearby town of Palacio each year on July 16th. The town plays host to many visitors from other nearby towns during the feast. The locals from Palacio prepare all of the food for the feast and although Luz and her family live several towns away it is a tradition that Luz’s family bring many empanadas to the feast for all to enjoy. Luz has passed along the traditional recipes and techniques to her own daughter and nieces. Her nieces operate a quick service restaurant in Colombia and use many of the family recipes - including the empanadas they learned how to make from Luz!

We are very thankful and proud that Luz has shared a bit of her heritage with all of us. Head over to H3 during lunch from 10:30 to 2:30 and try either the spicy beef and potato or slow cooked pulled pork empanada - both served with a side of Aji (fresh Colombian salsa). It's a little taste of South America in Boston!

For more information on the Hungry Hungry Husky, visit nudining.com
or follow us on Twitter to see where the truck will be parked each day.

Comments

Focus on Whole, Minimally Processed Foods

With assistance from Northeastern graduate student Crystal (Sopher) Richardson What’s the WHOLE story on Processed Foods? Nutritionists and dietitians are often asked why processed foods are bad. It’s not an easy question to answer. Many refer to the fact that the “Diseases of Civilization” – heart disease, hypertension, tooth decay, diabetes and some cancers did not exist before the increased popularity of processed foods. Whole and minimally processed foods are prepared without copious amounts of added fat, salt or sugar, therefore maximizing the consumption of cancer-fighting nutrients and phytochemicals, that protect your body’s cells from damage. A 2017 study of 249 adolescents showed that the consumption of minimally processed foods was inversely associated with excess weight. 1 Another study in 2016, published by Anthony Fardet showed a link between minimally processed foods and satiety versus ultra-processed foods. 2 While most people know that eating a whole apple is much h

Local Produce

Summer is the perfect time to enjoy local produce because of the sheer variety of fruits and vegetables that are available. I’ve waited all winter for ripe berries, juicy tomatoes and sweet stone fruit. We get a few months of this bounty and when the season is over, we wait patiently for summer to come again so we can enjoy our favorites. Connecting and eating with the seasons can be rewarding but also a tough challenge as many of us now rely on grocery stores to provide year-round produce. FUN FACT Did you know that the average food item has traveled 1,500 miles to get to your plate? Seeking out local food, understanding how it was grown and learning more about the people who grew it can be an empowering experience. Not everyone has the opportunity to shake hands with the person that grew their food but for those that do, it carries more weight than a certification. Download lagu WAIT, THERE’S MORE Did you also know that how we eat can have as big an impact on climate change as transp

Behind the Scenes of H3's New 2013 Menu

As I write this post, I am getting ready to send the truck back out on campus to roll out our winter offerings. In my last post on the history of food trucks , I said that in this post I would discuss the future of food trucks. However, there are more timely things to discuss and I would like to instead use this post to provide a peek into the exciting world of menu creation and what kind of factors we take into consideration throughout the menu planning process for the Hungry Hungry Husky. Now when one thinks of creating menus, they may think chefs spend hours in the kitchen experimenting with different ingredients and getting their creative juices flowing. This would be true, but before that there are other things we as chefs need to consider. One of the most important things to consider is convenience to the customer – lunch is a great example. During the busy school/work week, customers don't have time to sit down and enjoy a leisurely meal. This is especially true for food tru

Choosing Healthy Foods

Search This Blog